Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Think of the cucumber as a crunchy and spicy relish that somehow makes fried fish even better.
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Author: Claire Saffitz
Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.
Author: Andy Baraghani
Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
Author: Elise Bauer
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger...
Author: Drew Lazor and the Editors of PUNCH
Chips and dip: classic, and every culture has its take. There's hummus and pita, tortilla chips and guac, British chips and tartar sauce... From time to...
Author: Rich Landau